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Chicken Tortilla Soup

This chicken tortilla is hearty and comforting with just the perfect spicy kick.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 278 kcal
Course: Main Course , Soup
Cuisine: American , Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 Jalapeño seeded and diced
  • 3 cups chicken broth
  • 14.5 ounces crushed tomatoes
  • 15 ounces canned black beans 1 can, drained and rinsed
  • 10 ounces canned diced tomatoes with chilies with juices, such as Rotel, 1 can
  • 2 boneless skinless chicken breasts about 6 ounces each
  • 1 cup corn kernels drained if canned
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 lime juiced
  • 1 avocado sliced, for garnish
For the Tortilla Strips
  • 6 small corn tortillas cut into ¼-inch strips
  • ¼ cup vegetable oil
  • salt

Instructions

    Cup of Yum
  1. For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
  2. Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
  3. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
  4. Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
  5. Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
  6. Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
  7. Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Notes

  • Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
  • Cooked chicken: To replace the chicken breasts with rotisserie chicken or cooked chicken, simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking. 
  • Tortilla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don't burn.
  • Spice: Reduce the spice by replacing jalapeno with green chiles.
  • Serving suggestion: Create a fun meal by serving it with a variety of toppings.
  • Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
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Nutrition Information

Serving 1.25cup Calories 278 (14%) Carbohydrates 27g (9%) Protein 18g (36%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 36mg (12%) Sodium 671mg (28%) Potassium 714mg (20%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 290IU (6%) Vitamin C 19.9mg (22%) Calcium 69mg (7%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 278

% Daily Value*

Serving 1.25cup
Calories 278 14%
Carbohydrates 27g 9%
Protein 18g 36%
Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 671mg 28%
Potassium 714mg 15%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 290IU 6%
Vitamin C 19.9mg 22%
Calcium 69mg 7%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.